Dried Fruit Tart With Brandied Crme Anglaise Recipes

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Woven Dried-Fruit Tart image

Strips of pate brisee woven in the style of classic chair caning give a twist to the familiar lattice-topped tart (the star pattern is easier to make than it seems). Even the filling is a surprise!

Provided by Martha Stewart

Number Of Ingredients 15

All-purpose flour, for surface
Pate Brisee for Woven Dried-Fruit Tart
4 cups water
3/4 cup Cognac
1 cup sugar
1 vanilla bean, split and scraped, pod reserved
1 cinnamon stick
3 strips (1 inch each) orange zest
5 whole cloves
11 ounces dried apricots, preferably California (1 1/2 cups)
1 cup pitted prunes
3/4 cup dried cranberries
1 large egg yolk
2 tablespoons heavy cream
Creme fraiche, for serving


  • On a lightly floured surface, roll each disk of pate brisee into a 14-inch circle, 1/8 inch thick. Place 1 circle on a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Fit the other circle into an 11-inch fluted round tart pan with a removable bottom. Trim dough flush with top edge of pan. Refrigerate until ready to use.
  • Make the lattice: Remove baking sheet from freezer. Using a clean ruler as a guide, cut dough circle into sixteen 1/2-inch-wide strips with a sharp knife or a fluted pastry wheel. Lay 6 strips of dough on another baking sheet in parallel lines that extend slightly past the width of the tart pan. Lay 6 more strips on top, almost perpendicular to the first strips. Starting in the center, weave 1 new strip diagonally through the existing grid, under the bottom layer of strips and over the top layer. Push diagonal strip into corner of each square (where the perpendicular and parallel strips meet) to create a tight fit. Weave a second strip 1 inch away, this time weaving over then under. Repeat weaving strips across 1/2 the tart. (If dough strips become too soft, return to freezer until firm.) Return to center, and repeat with remaining dough strips to form a star lattice pattern. Freeze until ready to use.
  • Bring water, Cognac, sugar, vanilla seeds and pod, cinnamon stick, orange zest, and cloves to a boil in a medium saucepan, stirring until sugar dissolves. Add dried fruits, reduce heat, and simmer gently until fruits soften but have not broken down, about 20 minutes. Strain through a sieve into a measuring cup, and reserve fruit and liquid separately. Let both cool. Discard vanilla pod, cinnamon stick, orange zest, and cloves. (If you have more than 2 cups liquid, simmer in a small saucepan over medium-high heat until reduced; it's fine if you have slightly less than 2 cups.)
  • Spread cooled fruit mixture evenly on dough in tart pan, and brush with 1/2 cup of the reserved cooking liquid. Combine yolk and cream in a small bowl, and brush some along top edges of tart. Carefully slide frozen lattice on top of tart, centering it on filling, and press edges to seal. Trim excess dough. Brush top of lattice with egg wash. Refrigerate, uncovered, until firm, about 1 hour.
  • Preheat oven to 400 degrees. Bake tart for 15 minutes. Reduce heat to 375 degrees, and continue baking until crust is golden brown and filling is bubbling, about 40 minutes. (If crust browns too quickly, tent edges with foil.) Brush crust and fruit with another 1/2 cup reserved cooking liquid. Let cool in pan on a wire rack. Unmold, and serve immediately with creme fraiche on the side.


Dried Fruit and Almond Tart image

Provided by Molly O'Neill

Categories     dessert

Time 4h30m

Yield 8 servings

Number Of Ingredients 18

1/2 cup pitted prunes, quartered
1/2 cup dried apricots, halved
1/2 cup dried Calimyrna figs, quartered
3/4 cup Armagnac
1 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup cold unsalted butter, cut into pieces
1 egg yolk, whisked with 1 tablespoon water
1 tablespoon water
6 tablespoons unsalted butter, at room temperature
2/3 cup confectioners' sugar, sifted
2 eggs
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 1/3 cups blanched almonds, toasted and finely ground


  • For the fruit, combine the prunes, apricots and figs in a mixing bowl and cover with the Armagnac. Let stand for 3 hours, turning the fruit from time to time.
  • Meanwhile for the crust, place the flour, sugar, salt and cinnamon in a food processor and pulse just to combine. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, pour in the egg mixture. Process just until dough begins to come together. Gently press the dough together with your hands, flatten into a disk and cover with plastic wrap. Refrigerate for 30 minutes.
  • Preheat oven to 350 degrees. Drain the fruit; set aside. Roll out the dough between 2 large sheets of plastic wrap and fit it into a 10-inch tart pan with a removable bottom, or a 10-inch quiche dish. For the filling, cream the butter and the confectioners' sugar with an electric mixer. Beat in the eggs one at a time. Add the vanilla. Mix in the flour and the salt. Stir in the ground almonds.
  • Spread the fruit evenly over the bottom of the tart shell. Spoon the filling over the fruit. Bake until the filling is set and the crust is browned, about 40 minutes. Place on a rack to cool. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 35 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 358 milligrams, Sugar 26 grams, TransFat 1 gram


Dried-Fruit Tart with Brandied Crème Anglaise image

Categories     Food Processor     Mixer     Dairy     Egg     Dessert     Bake     Thanksgiving     Prune     Apricot     Cherry     Brandy     Fall     Chill     Simmer     Boil     Gourmet

Number Of Ingredients 18

Walnut Pastry Dough
Pie weights or raw rice for weighting shell
For dried-fruit mixture
4 cups water
1/2 cup sugar
1 vanilla bean
1 cup dried apricots (about 6 ounces)
1 cup pitted prunes (about 6 ounces)
1/2 cup unsweetened dried tart cherries (about 3 ounces)
1 teaspoon unflavored gelatin
1 tablespoon cold water
For crème anglaise
1 cup heavy cream
1 cup syrup reserved from cooking dried fruit
vanilla bean reserved from cooking dried fruit
4 large egg yolks
1/2 cup sugar
2 tablespoons brandy


  • On a lightly floured surface with a floured rolling pin roll out dough 1/8 inch thick (about an 11-inch round). Fit dough into an 8-inch tart pan with a removable fluted rim and trim edge. With a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
  • Preheat oven to 375° F.
  • Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes. Carefully remove weights or rice and foil and bake shell until golden, 8 to 10 minutes more. Cool shell in pan on a rack.
  • Make dried-fruit mixture:
  • In a heavy saucepan simmer water with sugar and vanilla bean, stirring occasionally, until sugar is dissolved. Halve apricots and add to syrup with prunes and cherries. Simmer mixture 10 minutes and pour through a sieve into a 2-cup glass measure (you will have about 1 2/3 cups syrup). Reserve fruit and vanilla bean.
  • In a food processor purée 1/2 cup reserved fruit and 2 tablespoons syrup until smooth. Spread purée evenly over bottom of tart shell and arrange remaining fruit on top. In a cup sprinkle gelatin over cold water to soften 1 minute. In a small saucepan boil 1/2 cup remaining syrup until reduced to about 1/4 cup. Remove pan from heat and add gelatin mixture, stirring until gelatin is dissolved completely, and with a pastry brush brush glaze on fruit. Reserve remaining cup syrup for crème anglaise.
  • Make crème anglaise:
  • Have ready a metal bowl set in a larger bowl of ice and cold water. In a 2-quart heavy saucepan combine cream and reserved cup syrup. Split reserved vanilla bean lengthwise and scrape seeds into pan. Discard vanilla bean. Bring mixture just to a boil and remove pan from heat. In a bowl with an electric mixer beat together yolks and sugar until thick and pale. Add hot cream mixture to yolk mixture in a slow stream, whisking. Transfer mixture to cleaned pan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170° F. (Do not let custard boil.) Pour custard through a fine sieve into metal bowl set in bowl of ice water. Cool crème anglaise completely and stir in brandy. (Crème anglaise may be made 1 day ahead and chilled, its surface covered with plastic wrap.)
  • Serve tart with crème anglaise.

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Top Asked Questions

How do you use pastry cream for fruit tart filling?
Now pipe the shells half full of pastry cream. Or you could just spoon it in and gently smooth it down. Next, arrange your fruit on top of the pastry cream, about a 1/2 cup per tart. Finally, brush each one with the apricot glaze.
How to make a Frangipane tart?
Any dried or cooked fruit will work beautifully in this frangipane tart. 1. To make the pastry, place the flour, butter, sea salt and icing sugar in a food processor and process for 20 seconds until fine breadcrumb consistency. Add the milk and egg yolks and process for 20-30 seconds into a dough.
What is a fruit tart made of?
The classic filling for a fruit tart is pastry cream, or creme patissiere, which is a rich, thick custard made from a mixture of milk, vanilla, eggs, sugar, flour and cornstarch (a thickener) that is cooked on the stove.
How do you make a fruit tart with apricot glaze?
Pour the glaze through a wire mesh strainer and into a small bowl to remove any bits of fruit. Now pipe the shells half full of pastry cream. Or you could just spoon it in and gently smooth it down. Next, arrange your fruit on top of the pastry cream, about a 1/2 cup per tart. Finally, brush each one with the apricot glaze.

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